70g Brown Sugar
2 Omega Eggs
150g Low Protein Flour + 1/2tsp Baking Power (sift)
150g Pumpkin puree (steamed)
Almond flakes / Pumpkin Seeds
Beat butter and sugar together till soft and fluffy.
Add in egg one at a time and mix well.
Add the sieved flour and baking power, combine well.
Add in pumpkin puree mix until incorporated.
Pour the batter into cake mould and sprinkle with almond flakes.
Bake at pre-heated oven 180 degree for 30 minutes. (Baking temperature is for reference only)
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"
& co-hosted by Charmaine of Mimi Bakery House.